Spiced lamb cutlet salad with Thai dressing

Cooking Salads Spiced lamb cutlet salad with Thai dressing

This Asian-inspired dish is a great weeknight option.

Lables: Egg free Gluten free Lactose free Wheat free
  1. Toast the cumin seeds in a small dry frypan over medium-high heat for 1 minute or until fragrant. Place in a bowl with the coconut milk, curry paste and mint. Season with salt and pepper, then add the lamb and toss to coat. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
  2. For dressing, shake ingredients in a screw-top jar to combine.
  3. Heat a barbecue or chargrill to high and allow lamb to come to room temperature. Barbecue the lamb for 1-2 minutes each side for medium-rare, or to your liking. Set aside to rest.
  4. Meanwhile, place extra mint and remaining ingredients in a large bowl. Toss salad with half the dressing. Place on a platter, top with lamb and drizzle with the remaining dressing.

If you liked the recipe "Spiced lamb cutlet salad with Thai dressing", tell your friends about it!

2 tsp cumin seeds
165ml can coconut milk
1 1/2 tbsp Thai green curry paste
1 tbsp chopped mint leaves, plus extra 1/2 cup mint leaves
2 tbsp olive oil
12 French-trimmed lamb cutlets
3 cups mixed baby salad leaves
100g bean sprouts, trimmed
225g thin green beans, blanched in boiling salted water for 2 minutes, drained, refreshed
4 spring onions, thinly sliced
1/2 cup Thai basil leaves
1/2 cup coriander leaves
1/4 cup lime juice
1/4 cup fish sauce
2 tbsp grated palm sugar
1 long red chilli, seeds removed, very finely chopped

Adv

Autors
Preparation time
25
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Spiced lamb cutlet salad with Thai dressing

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments